Tag-Archive for » avocado «
This is quite a simple stuffed chicken recipe to put together and tastes good too. I served ours over tagliatelle and asparagus with a sauce and I have listed ingredients for this below, but feel free to serve it however or with whatever you would like. I mainly made the sauce to toss through the pasta although I did serve the remainder in a gravy boat to drizzle over the chicken.
Ingredients
2 Chicken breasts
1/2 Avocado, sliced thinly
4 Sun-Dried tomatoes, sliced
2 Tablespoons sun-dried tomato pesto
100g Basil mozzarella, sliced
200g Fresh tagliatelle
200g Asparagus spears, chopped
4-6 Prosciutto slices (2 per breast if the slices are wide and 3 per breasts if they are thinner, enough to secure around breast.)
Sauce
50ml Dry white wine
3 Tablespoons sun-dried tomato pesto
1 Cup cream
2 Teaspoons seeded mustard
1/2 Teaspoon lemon pepper seasoning
3/4 Cup Parmesan cheese
1-2 Teaspoons cornflour
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breast down the center length ways, careful not to cut all the way through, open breast out, pound with a meat mallet until of equal thickness.
3. Spread 1 tablespoon of sun-dried tomato pesto over one side of the chicken, lay avocado, tomatoes and mozzarella on top of pesto, fold breast over to cover filling, wrap the prosciutto slices around the breast to secure. Repeat with remaining breast.
4. Place breasts in an oven proof dish, drizzle a little oil over, bake for about 30 Min’s or until chicken is cooked through.
5. While chicken is cooking, cook tagliatelle and asparagus, drain and set to one side.
Sauce
1. In a saucepan add wine, pesto, cream, mustard and lemon pepper seasoning, stir well, add cheese and stir until melted, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
2. Pour enough sauce over pasta and asparagus to just coat, toss through. Serve remaining sauce in a jug on the side to drizzle over chicken.
To Serve: Place pasta on a plate top with chicken either whole or cut in half, Drizzle extra sauce over and garnish with fresh basil if desired.
All photos taken by me unless otherwise stated.
I had some prawns I wanted to use and there was not enough to make a meal out of so I decided to stuff some chicken breasts with them. These were really easy for me as the rest of the ingredients was all stuff I had in my fridge. I served ours over asparagus with a hollandaise sauce to accompany.
Ingredients
2 Chicken Breasts
100g Prawns
4 Sun-Dried tomatoes, sliced
1/2 Avocado, sliced thinly
1/2 Cup Parmesan cheese
1 Tablespoon basil, chopped finely
2 Cloves garlic, crushed
Method
1. Pre-heat oven to 180 degrees Celsius.
2. Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
3. Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
4. Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.)
5. Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25-30 Minutes or until cooked through.
I served ours over asparagus with a hollandaise sauce.
All photos taken by me unless otherwise stated.
